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Prawns with paprika couscous and garlic sauce recipe

Prawns with paprika couscous and garlic sauce recipe

7 ratings

A light, summery dinner for two, fragrant prawns are tossed through paprika-spiced couscous and crunchy veggies, served with a silky garlic sauce. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 857 calories / serving


  • 1 fennel bulb, sliced, fronds reserved
  • 1 red pepper, seeded and sliced
  • 1 red onion, finely diced
  • 1 tsp hot smoked paprika
  • 2 tbsp olive oil
  • 125g couscous
  • 150ml hot veg stock
  • 240g pack frozen jumbo raw king prawns, defrosted
  • 1 garlic clove, finely sliced
  • small handful parsley, roughly chopped

For the garlic sauce

  • 2 slices of bread, torn
  • 1 red chilli, roughly chopped
  • 2 garlic cloves, crushed
  • small pinch saffron, infused in 1 tbsp boiling water
  • 100ml olive oil
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    47g 67%
  • Saturates

    7g 35%
  • Sugars

    13g 15%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 78.4g Protein 35.3g Fibre 6.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a small baking dish, toss the fennel, pepper, onion, paprika and 1 tbsp olive oil with a little seasoning. Cook for 15 mins.
  2. Meanwhile, make the garlic sauce. In a food processor, whizz the bread, chilli and garlic to a fine crumb. Add the saffron liquid and a pinch of salt. Gradually pour in the oil, mixing until smooth. Set aside until needed.
  3. Stir the couscous through the veg, add the stock and return to the oven for a further 5 mins.
  4. Heat the remaining oil in a frying pan. Add the prawns and garlic and fry until the prawns are pink and cooked through.
  5. Toss the prawns through the couscous and scatter over the the parsley and fennel fronds. Serve with the garlic sauce.

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